Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!
In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley. Yield: 4 quarts.
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|Serving Size: 1 Serving (701g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 249 (42%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 146.6mg||45 %|
|Sodium 359.3mg||12 %|
|Potassium 1763.9mg||46 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 40.3g|
|Protein 40.7g||58 %|
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Calories per serving: 587
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